Moroccan Grilled Chicken Sbd Recipes

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MOROCCAN GRILLED CHICKEN (SBD)

This chicken is is marinated in the olive oil and spices for 30 minutes or more. Good served with couscous and Red Piniento Sauce. This recipe comes from The South Beach Diet.com.

Provided by Barb G.

Categories     Chicken Breast

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 7



Moroccan Grilled Chicken (sbd) image

Steps:

  • Combine the oil, oregano, allspice, cumin, cloves, and garlic in a large bowl; Add the chicken breast and cover with olive oil minture and marinate.
  • Cook on a preheated grill over medium heat for about 30 minutes or until the juices run clear when the chicken is pierced; Serve with side dish of your choice.

2 tablespoons extra virgin olive oil
1/2 teaspoon dried oregano
1/4 teaspoon ground allspice
1/4 teaspoon ground cumin
1/4 teaspoon ground cloves
2 garlic cloves, minced
2 boneless skinless chicken breasts

GRILLED CHICKEN MOROCCAN STYLE

Categories     Chicken     Marinate     Low Carb     Backyard BBQ     Dinner     Vinegar     Spice     Summer     Grill     Grill/Barbecue     Cinnamon     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 12



Grilled Chicken Moroccan Style image

Steps:

  • Whisk first 8 ingredients in large glass baking dish. Add all chicken; turn to coat. Cover with plastic wrap; chill 4 to 6 hours.
  • Prepare barbecue (medium heat). Place marinade-coated chicken on barbecue. Grill chicken until just cooked through, occasionally brushing with any remaining marinade, about 10 minutes per side for breasts and about 12 minutes per side for leg and thigh pieces. Transfer chicken to platter. Sprinkle with parsley.

1 cup olive oil
1/4 cup red wine vinegar
3 tablespoons ground cumin
1 1/2 tablespoons ground coriander
2 teaspoons ground cinnamon
2 teaspoons salt
2 teaspoons sugar
1/4 teaspoon cayenne pepper
4 large chicken breast halves with skin and ribs, cut crosswise in half
4 chicken legs
4 chicken thighs
1/4 cup minced fresh parsley

GRILLED CHICKEN WITH MOROCCAN PASTE

My 9 year old daughter requests Moroccan Chicken whenever I mention 'chicken' is for dinner. This recipe came from a Rotisserie Cookbook I have. The marinade/paste for the chicken can be put on as early as that morning, or as late as an hour before grilling and it will still have a wonderful flavor. You can also leave the chicken whole and put it on a rotisserie if you have one. Enjoy!

Provided by Pam-I-Am

Categories     Chicken

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 8



Grilled Chicken with Moroccan Paste image

Steps:

  • Prepare the chicken by washing it and patting it dry (whole or cut up).
  • Mix spice paste ingredients together in a small glass bowl.
  • For a whole chicken, rub the paste on the outside and inside and chill in the fridge for a minimum of one hour. For pieces, place them in a large bowl and pour paste over them, mixing until all pieces are coated. Chill for one hour.
  • Grill until done. For whole chicken, until the thermometer registers 175°F in the thickest part of the thigh.

4 garlic cloves, peeled and pressed
1 teaspoon ground cumin
1/4 teaspoon ground allspice
1 tablespoon paprika
1 1/2 teaspoons salt
1 1/2 teaspoons turmeric
3 tablespoons vegetable oil
1 (3 1/2-4 lb) chicken (cut up or whole)

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